This vegetarian meal is scrumptious, slimming, and super-simple to throw together. It also perfectly exemplifies the 3 C’s because it’s low in cost, cooking time, and calories! Feel free to add the optional toppings of your choice to flavor up your spud.

Prep time 0 minutes

Total Time 21 minutes

This recipe makes 4 topped baked potatoes

Ingredients:

4 medium potatoes

1 can black beans, drained and rinsed*

16 ounces salsa (mild, medium or hot)

½ teaspoon garlic powder

½ teaspoon ground cumin

1 teaspoon Dijon mustard

Optional plain Greek yogurt or light sour cream

Optional reduced-fat shredded cheddar cheese

Optional minced cilantro

Preparation:

Bake the potatoes in the oven or microwave. While the potatoes are cooking, sauté the black beans, salsa, garlic powder, ground cumin and Dijon mustard, and in a sauce pan over medium heat for about 5 minutes. Top each spud with a generous serving of black bean-salsa mixture.

*Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.

Serving size: 1 potato topped with ½ cup bean-salsa mixture

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